{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

1 longe de porc de 1,125 kg (2,5 lb)
45 ml (3 c. à soupe) de moutarde à l’ancienne
8 tranches de gouda
8 tranches de fromage suisse
8 tranches de prosciutto
100 g (3 ½ oz) de fromage bleu

PRÉPARATION

Préchauffer le barbecue à puissance moyenne (environ 180 °C – 350 °F).
Couper des tranches d’environ 1 cm (1/2 po) d’épaisseur dans le rôti, sans couper jusqu’à la base du rôti.
Tartiner la moutarde à l’intérieur des incisions, puis déposer une tranche de gouda, une tranche de fromage suisse et une tranche de prosciutto dans chaque incision.
Ficeler la longe de porc.
Déposer la longe sur la grille, côté tranché vers le haut. Cuire 45 minutes, jusqu’à ce que la température interne de la longe atteigne 63 °C (145 °F) sur un thermomètre de cuisson.
Retirer du barbecue. Laisser reposer quelques minutes et servir.

www.pratico-pratiques.com/galeries-thematiques/longe-de-porc-au-prosciutto-et-au-fromage/

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